What started as a way to centralize the production of pizza dough is now also an incubator for small food businesses. We go inside One World's kitchen share.
Tomatoes on Jeff Mease's farm make it onto plates at his restaurant Lennie's. Succotash with corn, peas. Living Roots doesn't want USDA organic certification.
Businessman Jeff Mease envisioned adding Asian water buffalo to his southern Indiana farm so he could milk them for cheese. But, that's not possible. Now what?
We speak with farmers about the extension of the farm bill. Daniel Tucker profiles farmers who are changing the food system. And, two recipes from our archives.
Barbecue champion Chris Marks describes what makes a perfectly cooked pork rib, and food writer Lynn Schwartzberg gives tips for how to make that happen.
We visit Jeff Mease's farm in Indiana to meet his herd of water buffalo. Then we use potatoes, rutabagas and bison meat in three hearty, winter dishes.
Earth Eats has spent 100 episodes cooking local foods, visiting farms, and interviewing food activists. Here are a few of our listeners' favorite segments.
We're celebrating the new year by taking a look back at some of our favorite recipes and interviews of 2009. This week: water buffalo, and oyster stew.
Jeff Mease returns to Earth Eats to talk animal husbandry, pork, and his relationship to the big and beautiful pigs he raises on his farm.
Jeff Mease is a local farmer and restaurateur who is now operating one of the few water buffalo farms in the United States.